Seven Layer Salad

by Melissa on August 30, 2008

I had never had seven layer salad before, but after seeing it on Amber and Carrie’s blogs, I thought it would be the perfect thing to bring to a cook-out today. I love how versatile this salad is, I used the vegetables that I liked and layered it in a trifle dish. Everyone at the cook-out loved this and commented on how nice it looked.

I am writing this the way I made it, to see the original version click here.

Seven Layer Salad

Salad:

1 bunch of romaine (chopped into bite size pieces)

3/4 cup carrots, cut into bite size pieces

3/4 cup broccoli, cut into bite size pieces

3/4 cup cherry or grape tomatoes, halved

1 cucumber peeled and sliced

1 cup of your favorite shredded cheese

1/3 cup of bacon, cooked and crumbled

Dressing:

1 1/2 cups miracle whip or mayo (I used light mayo)

1 tsp white vinegar

1/4 cup milk

1/4 cup sugar

3/4 tsp garlic powder

dash onion powder

dash pepper

Combine all dressing ingredients and set aside.

In a large triffle dish layer the ingredients: lettuce, carrots, about 1/3- 1/2 of the dressing (leaving about 1/2 inch border between the dressing and the glass), broccoli, tomatoes, another 1/3- 1/2 of the dressing, cucumbers, shredded cheese, and bacon. Depending on the size of your dish, you may not use all of the dressing. I had about 1/4 cup of dressing left-over and the perfect amount on the salad.